by Aliwaks
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Photo by Sarah Shatz
A&M's Testing Notes:
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1
Nice, thick rib eye, 1 to 1 1/2 inches thick, big enough for two
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1 tablespoon
Ground coffee
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2 tablespoons
Kosher salt
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2 teaspoons
Dark brown sugar
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1 teaspoon
Smoked paprika
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1 tablespoon
Coarse ground black pepper
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1 teaspoon
Ground cumin
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1 teaspoon
Hot red pepper flakes (preferably Ancho chile)
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1 cup
Chocolate stout ( you'll have to drink the rest)
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1/2 cup
Beef stock
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1 tablespoon
Unsalted butter
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1 sprig
Thyme
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1 tablespoon
Vegetable oil ( if you are the type to save bacon fat, by all means use it!)
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Mix the coffee, salt, paprika, peppers & cumin together and toast lightly in pan until fragrant (alternatively you can toast whole spices then grind). Mix the spices with the sugar to make the rub.
Ask the hotline about this step!Spread the rub all over the steak and let sit for awhile, if you do it the night before you'll have stronger flavor but if you do it right before serving it'll be good, too. (If you pre-rub and set it in the fridge, be sure to bring it up to room temperature before searing, so you do not shock the meat.)
Ask the hotline about this step!Heat a cast iron pan until it's really really hot -- a drop of water flicked into the pan should sizzle and bounce. Add vegetable oil, wait a few seconds until the oil heats up, then place the steak in the pan. It should sizzle; leave it there, do not touch it at all for 3-4 minutes. It should be browning on the bottom. Then place it under a hot broiler and broil to medium rare or desired doneness.
Ask the hotline about this step!Remove the steak and let rest on a warm plate, cover with aluminum foil.
Ask the hotline about this step!Add the thyme sprig to the pan and let it saute a bit till it gets nice and fragrant. Pour in the chocolate stout and deglaze the pan. Add the beef broth, whisk together and reduce by half over medium heat.
Ask the hotline about this step!Remove the thyme sprig and whisk in the butter. Season to taste.
Ask the hotline about this step!Slice the steak on the bias and drizzle the sauce over top. This is YUMMY with creamed spinach and hash browns or baked potato and a nice big salad.
Ask the hotline about this step!The only cast iron pan I have is more of a griddle, which I can't make a pan sauce in. Do you think I'd get similar results using an All Clad stainless steel pan?
The only cast iron pan I have is more of a griddle, which I can't make a pan sauce in. Do you think I'd get similar results using an All Clad stainless steel pan?
If I want to bake in the oven does anyone have any suggestions? I'm a new cook :)
You could do it in the oven, it might not get the ideal crust in you dont sear first, preheat the oven so it's really hot (500). You can also rub the steak and then grill it and use some beef stock with a pinch of rub to make the sauce on the stove. Start with cup and boil it until it's reduced by half.
I've been thinking about this salt issue and I wonder if since I am a careless, messy sort of person and tend to get the rub all over the place, maybe I am actually getting less salt on my steak than less careless people may be doing. But Merrill & Amanda seem to be careful and precise, so now I'm wondering if maybe it has to do with the thickness of the steak?
Maybe thicker steaks will absorb less salt?
Limonlemon... if your spices are smoking then they are burning... you want to just gently heat the essential oils so they rise up,
Use a really heavy pan on low heat, then lean in and sort of waft the air towards your nose if you smell toasty spices ..then take them off the flame,
Aliwaks, i am a baker by trade and when i try a new recipe i try to follow pretty closely but i did have two steaks and they were a little thinner i put the rub on probably 4 hrs before hand too. i could not find thicker steaks but they were pretty close to an inch thick.
now that i have done this rub once i will adjust it to my tastes. I hope this helps. Thank you!
we liked the steak but the salt was very over whelming for us so we will reduce the amount the next time. And maybe remove some of the rub before cooking it will burn and make it taste a little bitter.
I wasn't sure how this would be, because my husband hates coffee. Well It's fantastic.I added a little extra cumin and a little less coffee. He never knew it was in there. I am in love with this site.
Kat so sorry didn't see this till this morning..hope it turned out well,Q
This and the mashed potatoes with caramelized onions and goat cheese was valentine dinner with my husband. Added red and yellow beets and garlic spinach....yummm! This one is a keeper!
Thanks for answering. I am new to this fabulous site & I didn't know if anybody would reply. It helps me a lot.
I have a question. I love coffee, my husband does not. He hates it. I would love to try this. Does it taste like coffee at all?
UMMM kind of...it's not like you go WOW coffee... if he really really hates coffee leave it out, or use like a teaspoon... you can substitute un-unsweetened cocoa powder.. I've made it that way before.. its different but it works.
I made this a couple of nights ago and, sadly, mine also suffered from over-salting. The pan sauce was incredible, and the rub smelled so delicious. I definitely want to try again! Next time I would cut down on the salt a lot, though... probably reduce to about 25%. I used Morton's kosher salt, so maybe that made a difference.
My husband loved it. Cumin and coffee goes wonderfully well together.
I've made this twice, once with pork and another time with steak. The only downside of this recipe is that when you're toasting the spices, it *seriously* makes you cough. EVERYONE does. Just turn on a fan, open a few windows, and it'll pass. Other than that, it's delicious, even three days later as a leftover sandwich. Definitely a keeper.
This is the second time I've made this steak, and I have to agree that the two tablespoons of salt made the dish salty. The second time, I halved the salt in the rub and the steak was excellent. We use Diamond Crystal as well...This recipe is definitely a keeper, but I'm going to recommend less salt to those that might be salt-sensitive.
Plans got foiled and I didn't have the bandwidth to make the pan sauce but the steaks with this rub were still outstanding!
We tried this and found it to be salty - 2 T. kosher salt to 1 T. coffee? Made it a second time with less salt, something like 2 t. - and loved it, coffee flavor really came through with less salt. Did anyone else find this, or perhaps it's just our tastebuds?
We didn't find it too salty. Which Kosher salt are you using? Morton's has more salinity than Diamond Crystal (which is what we use).
Congratulations for your winning recipe.
Would have never imagined to mix coffe in a rub but there you go, always learning.
Thank you for sharing it.
I love this rub...soooo red wine friendly...my kind of meat preparation. CONGRATULATIONS!
Collin, true that, so it's not an all the way broiled steak. I start it in the stovetop and finish it in the broiler to cut down on the smokiness, and so I don't have to flip in the broiler, my broiler is on the bottom of my stove and I always get nervous flipping meat over down there. I appreciate your vote ;)
I'm going to vote for this one because it's delicious . . . but it's prettty obviously not a broiled steak. Just because it gets tossed under the broiler for a bit doesn't really cut it, because you could have just left it in the scorching-hot pan and accomplished the same thing. Still, a delicious recipe, and very like Dean Fearing's coffee-crusted tenderloin at the Mansion on Turtle Creek.
We've got a weird, very low-profile broiler underneath our oven that our iron skillet is too big to fit under, so when we had this over the weekend my husband seared it on the stovetop and then chucked the iron skillet into a 500 degree oven just until the steak reached about 130-135. He let it rest tented in foil while I made the pan sauce back on the stovetop, and our steak turned out perfectly medium rare. I think the rub and the sauce had excellent, rich flavor, so it's still a great dish.
Mmmmmm. I'm going to try with Chimay, my favorite Belgium beer.
We had this last night and it was fabulous. Great recipe!
I love steaks with a coffee rub, and your pan sauce sounds great.
Chef Michael Kiss is the Cooking Coach at Whole Foods Market in Rockville, Md.
We had this tonight for dinner and it was scrumptious. The technique, the flavors, both so great. Wish I'd tried it sooner